Journal
FOOD CHEMISTRY
Volume 294, Issue -, Pages 477-485Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2019.05.078
Keywords
Radish anthocyanins; Hydrolysis; Antioxidant; Antiproliferative
Funding
- National Natural Science Foundation of China [21106191, 21206175]
- State Key Laboratory of Materials-Oriented Chemical Engineering [KL14-11]
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Radish anthocyanins were extracted from red radish. The total anthocyanins content (TAC) of the extracts under different extractants was optimized to reach the optimal condition. XAD-7HP was selected as the best resin to enhance TAC in the extracts. beta-Glucosaccharase was chosen as the enzyme to hydrolyse radish anthocyanins. HPLC-MS analysis showed that hydrolysis resulted in an obvious change of the major constituents of radish anthocyanins. Four new constituents in hydrolysed radish anthocyanins were identified. The HPLC-MS results indicated successful hydrolysis of the attachments of glucosides and acids of radish anthocyanins. Furthermore, the FT-IR spectra of radish anthocyanins before and after hydrolysis further described the hydrolysis, which reached 53.36 +/- 0.98% under the best performance. Thus, hydrolysis can significantly enhance the antioxidant and antiproliferative capacities of radish anthocyanins.
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